One 9-inch deep pie (which can hold 6-7 cups water)
Traceable back to the 13th century, Mincemeat Pie was traditionally served during the Christmas season. No longer just a savory dish, Chef Eddy's Mincemeat Pie is overflowing with dried fruits, apples, oranges and lemon, and sweetly spiced with cinnamon and ginger. While it's true you can buy jarred mincemeat, nothing beats the made-from-scratch flavor of homemade. The fruit and brandy mixture needs to soak for several days (and can be kept for weeks) so plan ahead when you want to make a Mincemeat Pie. Trust us, it's worth the wait.
2 medium/large Granny Smith apples (add several days later)
6 tablespoons unsalted butter (add several days later)
In a non-reactive bowl combine all mincemeat ingredients except for butter and apples. Place in a refrigerator for 3 days or up to several weeks.
For first 2 days of maceration, once or twice a day, toss all ingredients to ensure dried fruits will evenly absorb liquor.
On day you will bake pie, roll half of dough on a lightly floured surface into a circle and until it is large enough to cover a 9-inch pie pan. Keep remaining dough in refrigerator. Preheat oven to 350°F.
Peel and cut apples in 4 wedges. Remove core. Cut each wedge lengthwise in 5 slices. Cut crosswise in about 7 cuts.
Place apples and mincemeat filling in food processor. Melt and add butter. Pulse just a few times until fruits are still chunky, but are sticking together. Transfer into pie shell and level evenly.
Roll remaining dough about 1/10-inch thick and cover.
Using a sharp knife, cut a design into pie dough. Cuts can, but do not have to, go through dough.
Brush surface lightly with water (do not use egg wash) and sprinkle with a thin even layer of granulated sugar.
Place in oven and bake for about 1 hour 15 minutes or until surface of dough is well browned.